In a large pot, boil the chicken breast with the bay leaves, 1 clove of garlic, and 1/4 of the onion in 4 cups water (about 1 liter).

Blend the 2 tomatoes, the remaining 1/4 onion, and the other clove of garlic until smooth.

Set the blended mixture aside.

Peel the potato and carrots, then cut them along with the zucchini into bite-sized pieces.

Once the chicken breast is fully cooked, remove it from the broth along with the garlic clove. You can leave the onion and bay leaves in the pot if you like, or remove them. Add the potato to the broth.

After about 5 minutes, add the carrots.

While the vegetables are cooking, shred the chicken breast.

Pour in the blended tomato mixture and add salt to taste.

Bring the soup to a boil.

Add the cilantro, turn off the heat, and it's ready! You can serve it with a little rice if you like.